Best Honey Crunch Pecan Pie
Submitted by walkindude1967
Honey crunch pecan pie: classic pecan pie with a bourbon-laced custard filling topped with caramelized honey-pecan brittle. Two-stage pie that turns Thanksgiving pecan into a showstopper.
YIELD
16 servingsPREP
15 minCOOK
65 minREADY
80 minPecan pie with a praline crown. Regular pecan pie is great, but this version goes one step further with a honey-butter-brown-sugar caramel poured over pecan halves and baked into a glossy, crunchy topping during the final 10 minutes. The result is two textures: gooey filling underneath, brittle on top.
A tablespoon of bourbon in the filling is the not-so-secret Southern move. It cuts the corn syrup sweetness with a whiff of barrel-aged warmth and pairs perfectly with the toasted pecan flavor. Don’t substitute. Bourbon makes this pie what it is.
The two-stage baking is what separates this from regular pecan pie. The custard filling bakes for the first 50 minutes alone, then you pull the pie, spread the honey crunch over the top, and return it to the oven for the final 10 to 12 minutes. That short second bake bubbles the caramel just enough to glaze it without scorching.
Foil-tent the crust edge for the last 30 minutes or it’ll scorch before the filling sets.
Pro Tips
- Use chopped pecans inside the filling and full halves for the topping. Two textures, two looks.
- Let pie cool completely before slicing. Hot pecan pie runs everywhere.
- The crunch topping should bubble actively but not turn dark amber when you pull it.
- For deeper flavor, toast chopped pecans before folding into the filling.
Variations
Ingredients
Directions
Preheat oven to 350℉ (180℃).
For crust :Combine flour and salt in mixing bowl.
Cut in shortening with pastry blender or 2 knives until mixture is uniform.
Sprinkle in water, 1 tablespoon. at a time, until dough forms a ball.
On lightly floured surface, roll crust into circle ⅛ inch thick and about 1½ inches larger than inverted 9 inch pie plate.
Gently, ease dough into pie plate, being careful not to stretch the dough.
Fold pastry edge under to make double thickness around rim.
Flute as desired.
For Filling: Combine all ingredients except pecans.
Mix well.
Fold in chopped pecans;spoon filling into unbaked pastry shell.
Bake at 350℉ (180℃) F 50 to 55 minutes.
During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.
For Topping:Combine sugar, butter and honey in medium saucepan.
Cook over medium heat until sugar dissolves, about 2 to 3 minutes.
Stir constantly.
Add pecan halves.
Stir until pecans are well coated.
During last 10 minutes of baking, remove pie from oven;spread crunch topping evenly over top.
Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.
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